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Portabella Tacos

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Ingredients

Adjust Servings:
4 portabella mushrooms, sliced about 1/2 inch thick medium sized
2 teaspoons dried oregano
1 1/2 tablespoons olive oil
3 zucchini, cut into matchsticks
1 red onion, halved and sliced 1/4 inch thick
8 wheat flour tortillas
3/4 cup reduced-fat cheese, shredded
1/2 cup salsa

Nutritional information

296.5
Calories
95 g
Calories From Fat
10.6 g
Total Fat
2 g
Saturated Fat
0 mg
Cholesterol
596.5 mg
Sodium
43.6 g
Carbs
5.6 g
Dietary Fiber
9.1 g
Sugars
9.4 g
Protein
356 g
Serving Size

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Portabella Tacos

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    Cuisine:

    This was really, really good. I've never had portabella mush at home before, so this was a new experience. I've also never roasted veggies before :-. I think I'll need a few more tries t get the routine down right, but this turned out delicious. used about 3/4 tsp oregano, some garlic powder, Mrs Dash garlic & herb & seasoning salt. I loved the red onions. I layered the bottom of my burrito w/ some seasoned black beans for a more Mexican feel & used low fat cheese. Thanks for sharing!!

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Portabella Tacos, As posted from WebMD article “The Part-Time Vegetarian” by Elaine Magee. Great vegetarian taco!, This was really, really good. I’ve never had portabella mush at home before, so this was a new experience. I’ve also never roasted veggies before :-. I think I’ll need a few more tries t get the routine down right, but this turned out delicious. used about 3/4 tsp oregano, some garlic powder, Mrs Dash garlic & herb & seasoning salt. I loved the red onions. I layered the bottom of my burrito w/ some seasoned black beans for a more Mexican feel & used low fat cheese. Thanks for sharing!!


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees. Add Mushrooms, Oregano, Oil, Salt and Pepper If Desired, Zucchini Sticks, and Onion Slices to Large Bowl. Toss to Blend Well.

    2
    Done

    Spoon Mixture Evenly Into a Jellyroll Pan Line It With Nonstick Foil If You Have It. Place Pan in Oven and Let Vegetables Roast, Tossing Occasionally, For About 30 Minutes.

    3
    Done

    Soften Tortillas by Wrapping Them in a Damp Cloth and Heating in the Microwave For About Twenty Seconds. or You Can Warm Them in a Nonstick Frying Pan Use a Little Cooking Spray If You Like.

    4
    Done

    Fill Each Tortilla With Mushroom Mixture, Some Shredded Cheese, and Salsa.

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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